Chimney Park Restaurant & Bar-Fine Dining Menu

10 oz center cut certified black angus ribeye.

Raw product. Mountain states rosen lamb. Raised on grasses, flowers and herbs, and finished on grain. Flavorful and velvety. A nutrient powerhouse. Approximately 4 ounces of meat and 6-ounce total with bone weight. 2 bones each.

1 pound pork tenderloin. Generous marbling, light color.

8oz rich and flavorful. Cows run away from the storm while the buffalo charges toward it - and gets through it quicker. Whenever i am confronted with a tough challenge, i do not prolong the torment, i become the buffalo.

6oz prime. The exceptionally tender dainty steak. The muscle least used by the cow, and therefore the most tender. Best eaten cooked hot and fast, with a super hot sear. Perfect for steak tartare or carpaccio.

6-7 oz tender and mild long island style white pekin duck breast.

Chimney park's mixed cured meat and artisan cheese board, feeds 3-4 as an appetizer. Garnished with olives, pickled vegetables, and Nita crisp crackers.

Our favorite Dutch gouda, 3 ounces, sliced thin. Perfect to complete a cheese board, pairs well with red wine.

Gnudi, heavenly pillows of ricotta, Parmigiano-Reggiano, and mascarpone cheese. Simply boil or steam until heated through. An excellent vessel for your favorite sauce, at chimney park we have served gnudi with brown butter, tomato Pomodoro, sauce hollandaise, and they are delicious with a little olive oil and red chili flake.

Olive oil cake with lemon curd. A chimney park classic originating from the spring of 2008 a traditional creaming method of cake making where olive oil is substituted for the majority of the butter.

Gluten-free with chocolate ganache, cocoa, and shaved chocolate.